There’s nothing more comforting than a bowl of creamy risotto, and this recipe brings together the sweetness of pumpkin with the irresistible crunch of pancetta. It’s simple enough for a weeknight but impressive enough to serve at a dinner party.

Serves 4

• 2 cups chicken stock 
• 100g pancetta, diced 
• 60g butter, diced 
• 2 tbsp extra virgin olive oil 
• 1 small brown onion, finely chopped 
• 2 garlic cloves, crushed 
• 800g Japanese pumpkin, peeled & cubed 
• 2 cups arborio rice 
• ½ cup dry white wine 
• ⅓ cup Parmesan, grated (plus extra to serve) 

1. Warm the stock – Keep it at a gentle simmer in a small saucepan. 
2. Crisp the pancetta – Fry with 1 tbsp oil until golden, then set aside. 
3. Build the flavour – In the same pan, sauté onion and garlic with butter and oil for 1 min. Add pumpkin and cook 5 mins. Season well. 
4. Cook the rice – Stir in arborio rice for 1 min, then add the wine and simmer until nearly evaporated. 
5. Add the stock – Ladle in hot stock one spoonful at a time, stirring until absorbed before adding more. Continue for 15–18 mins until rice is al dente and creamy. 
6. Finish & serve – Off the heat, stir in butter, Parmesan, and pancetta. Cover for 2 mins before serving. Top with extra Parmesan. 

Tip: For an even silkier finish, stir in a splash of cream just before serving.